Slow Cooker Beef Stroganoff

This year for Lent one of the things I gave up is buying meat and poultry for cooking.  I really need to get through the freezer supply.  I had some stew beef from Faith Farm.  I also had a busy day working out of town and an early Organic Gardening class and company coming for dinner after class.  The spells CrockPot dinner.

The flavor of this dish is really good, even leftover and reheated.  The texture wasn’t terrific.  Probably it wasn’t great that I had to leave the food in the Crockpot for 12  hours and it was probably done cooking in 6-7.  The meat was a little chalky I thought.  The sauce tasted great, but it wasn’t as thick as I would like.  Of course this is a Cooking Light recipe so maybe that’s why.  I did use full fat sour cream instead of lite, but still the sauce was thin.  I used whole wheat egg noodles and that was really good.  It added a little something extra.

If you have a favorite stroganoff recipe already try adapting it for the slow cooker.  No need to brown the meat.  Add the onions, mushrooms and meat to the slow cooker.  Mix up the sauce, except the sour cream, in a bowl and pour it over the other ingredients.  Cook it 6-8 hours depending on the quantity.  Add the sour cream at the end.

You’ve undoubtedly noticed from the photos that this is not a pretty dish so it’s not something to serve to someone you’re trying to impress.  Even with some parsley sprinkled around the edge of the plate it’s just not going to be an elegant plate.  Still, for dinner with friends it’s not a bad option.

Good? Yes.
Easy? Yes.
Good for company? Close friends and family.
Special shopping? Nope.

Slow Cooker Beef Stroganoff


1 (1-pound) stew beefk (1 inch thick), trimmed
1 cup chopped onion
2 tablespoons chopped fresh parsley
2 tablespoons Dijon mustard
3/4 teaspoon salt
1/2 teaspoon dried dill
1/2 teaspoon black pepper
1 (8-ounce) package sliced mushrooms (about 2 cups)
3 garlic cloves, minced
1/3 cup all-purpose flour
1 cup beef broth
1 (8-ounce) container low-fat sour cream
2 cups hot cooked medium egg noodles (about 4 ounces uncooked)


1. Cut steak diagonally across grain into 1/4-inch-thick slices. Place steak and next 8 ingredients (though garlic) in a 3-quart electric slow cooker; stir well.

2. Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a small bowl; gradually add broth, stirring with a whisk until blended. Add broth mixture to slow cooker; stir well. Cover with lid; cook on high-heat setting 1 hour. Reduce to low-heat setting, and cook 7 to 8 hours or until steak is tender. Turn slow cooker off; remove lid. Let stroganoff stand 10 minutes. Stir in sour cream. Serve stroganoff over noodles.


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